Gnocchi are small dumplings, feathery light
and wonderfully constructed to hold the sauce successfully. Gnocchi are
basic presentations on the menus of restaurants in central and northern
Italy, and in Italian restaurants around the world.

There are several subsets: potato gnocchi
without egg, potato gnocchi with egg (alla Parigina), gnocchi made from
semolina (gnocchi alla Romana), and gnudi, which are just balls of soft
ricotta rolled in semolina flour.

Gnocchi can be made straight (white flour) or
green, with spinach, which is common, or sometimes with other bases such
as tomato or mushroom.

The key is to make the gnocchi as light and
feathery as possible. With a little practice, and the benefit of this
excellent instruction, we think the process is easily mastered, and
certainly worth the effort!